Gringo Tacos

“Gringo Taco” is sort of a joke name because a lot of non-Mexicans first started loving tacos thanks to Taco Bell, which for the record did not invent the hard-shell taco filled with spiced ground meat, which is basically what a Gringo Taco is. It’s beefy and mildly spicy and really good. Its origins are a little fuzzy but it most likely was first cooked up in Texas, where beef was plentiful and Mexican immigrants made the most of what they had at hand.

Makes 12 tacos

Gringo Seasoning

2 teaspoons onion powder

1½ teaspoons dried red pepper flakes or chopped dried chile de árbol

1 tablespoon chili powder

1½ teaspoons ground cumin

1½ teaspoons sweet paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

2 tablespoons canola oil

1 medium white onion, diced

1½ pounds 80% lean ground beef

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

12 hard-shell tacos

¼ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

¼ cup shredded iceberg lettuce

Hot sauce, such as Trejo’s, Cholula, or Tapatío

1½ cups Pico de Gallo (this page)

Make the Gringo Seasoning In a medium bowl, mix the onion powder, red pepper flakes, chili powder, cumin, paprika, garlic powder, and oregano.

cook the beef Heat the oil in a large skillet over medium-high heat until it is shimmering, about 2 minutes. Add the onion and cook until it is soft and translucent, 5 to 7 minutes. Add the beef and the Gringo Seasoning and cook, stirring occasionally, until the beef is browned, about 15 minutes. Add ½ cup of water and use a wooden spoon to scrape up the bits from the bottom. Cook until most of the water has evaporated, about 5 minutes. Add the salt and pepper and stir to combine. Remove from the heat and set aside to cool.

Make the tacos Divide the beef among the taco shells, top each taco with the cheese, and then add the lettuce. Serve with hot sauce to taste and the Pico de Gallo.

Master Recipe

This is hot and sweet and will blow your head off in the best way. If you don’t like your food too spicy, feel free to only use two chipotles.

Serves 4

1 medium head of garlic (about 10 cloves), cloves separated and peeled

½ cup plus 2 tablespoons pure olive oil

4 chipotle chiles from a can of chipotle chiles in adobo sauce, plus 2 tablespoons of the sauce

¼ cup honey

Juice of 1 lime

¾ teaspoon kosher salt

1 pound jumbo shrimp, peeled and deveined

Make the Diablo Sauce Preheat the oven to 350°F. On a rimmed baking sheet, toss the garlic cloves with 2 tablespoons of the olive oil. Bake, stirring midway through, until the garlic is soft and medium brown but not too dark. Check at 30 minutes and, if it’s getting too dark, remove. If not, cook for up to 45 minutes.

Place the remaining ½ cup oil, the roasted garlic and oil from the baking sheet, the chiles with the 2 tablespoons adobo sauce, and the garlic powder in a blender and puree. While the blender is running, slowly drizzle in the honey. Add the lime juice and salt, and puree until smooth.

Marinate the Shrimp Transfer the diablo sauce to a large bowl, add the shrimp, and mix until the shrimp are well coated. Place the bowl in the refrigerator and marinate the shrimp for at least 10 minutes and up to 1 hour.

Grill the Shrimp Heat a charcoal or gas grill to medium heat. Place the shrimp on the hot grill and cook until grill marks appear, about 3 minutes. Turn the shrimp over and cook until firm, about 3 minutes more. (Or, if you are cooking them on the stove, preheat 1 tablespoon of neutral oil in a large skillet until it is hot. Add the shrimp and cook until they are firm and lightly caramelized, about 3 minutes per side.)

Serve the shrimp in tacos or burritos.

Spicy Diablo Shrimp Tacos

12 6-inch corn tortillas

1 cup shredded red cabbage

¼ cup Pickled Red Onions (this page)

½ cup Avocado Crema (this page)

3 cups Grilled Spicy Diablo Shrimp (this page)

Finely chopped fresh cilantro

2 limes, each cut into 6 wedges

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.

In a medium bowl, stir together the cabbage and pickled onions. Drizzle the Avocado Crema down the center of each tortilla. Place the cabbage-onion slaw in a straight line over the crema and set the shrimp on top of the slaw. Sprinkle with the cilantro and serve with the lime wedges.

Spicy Diablo Shrimp Burritos

Makes 4 burritos

½ cup Pickled Red Onions (this page)

4 13-inch flour tortillas

½ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Spanish Rice (this page), warmed

1 cup Basic Black Beans (this page), warmed

2 cups Grilled Spicy Diablo Shrimp (this page)

1 cup Avocado Crema (this page)

Salsa Roja (this page), for serving

In a medium bowl, stir together the cabbage and pickled onions.

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm it on the second side, 1 minute more. Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.

Lay the tortillas out on your work surface. Sprinkle 2 tablespoons of the cheese in a straight line across the middle of each tortilla. Layer ¼ cup of the rice, ¼ cup of the beans, and ½ cup of the shrimp on top of the cheese. Top the shrimp with the cabbage-onion mixture. Drizzle the Avocado Crema over the top. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with Salsa Roja on the side.